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Sour Cream Toffee Fudge Cake (Emeril Lagasse) Recipe

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Sour Cream Toffee Fudge Cake (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
7033
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
  3. Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
  4. In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
  5. Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
  6. In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
  7. Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
  8. Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
  9. Chocolate Icing:
  10. 4 1/2 cups heavy cream
  11. 3 sticks unsalted butter
  12. 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  13. 1/2 cup light corn syrup
  14. 2 pounds semisweet chocolate, chopped into pieces
  15. 1 tablespoon pure vanilla extract
  16. 1 teaspoon almond extract
  17. Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
  18. Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
  19. Butter Toffee:
  20. 8 tablespoons (1 stick) unsalted butter
  21. 1 1/2 cups granulated sugar
  22. 1 packed cup light brown sugar
  23. 3/4 cup plus 2 tablespoons heavy cream
  24. 1/2 teaspoon pure vanilla extract
  25. Line a baking sheet with parchment or wax paper.
  26. Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).
  27. Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
  28. Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.
  29. Yield: 4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7032.85 Kcal (29445 kJ)
Calories from fat 3958.56 Kcal
% Daily Value*
Total Fat 439.84g 677%
Cholesterol 1799.53mg 600%
Sodium 2449.78mg 102%
Potassium 4597.46mg 98%
Total Carbs 778.6g 260%
Sugars 415.93g 1664%
Dietary Fiber 66.24g 265%
Protein 105.39g 211%
Vitamin C 2.3mg 4%
Vitamin A 4.5mg 151%
Iron 31.6mg 176%
Calcium 1042.5mg 104%
Amount Per 100 g
Calories 306.3 Kcal (1282 kJ)
Calories from fat 172.4 Kcal
% Daily Value*
Total Fat 19.16g 677%
Cholesterol 78.37mg 600%
Sodium 106.69mg 102%
Potassium 200.23mg 98%
Total Carbs 33.91g 260%
Sugars 18.11g 1664%
Dietary Fiber 2.88g 265%
Protein 4.59g 211%
Vitamin C 0.1mg 4%
Vitamin A 0.2mg 151%
Iron 1.4mg 176%
Calcium 45.4mg 104%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 176.5
    Points
  • 202
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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